11.00
Served with tortilla chips
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Red Rocks Cafe
American Restaurant and Café$$$$
Huntersville
SaveShare
78 Photos
MenuMain Menu 32
Main Menu
Appetizers
Boston Reid's Calamari
11.00
Julienne calamari steak lightly breaded and fried and served with house made marinara sauce
Rodney Childers' Thai Chili Mussels
11.00
Fresh Prince Edward Island Mussels steamed in spicy Thai garlic chili broth. Finished with sriracha and toasted croustades
Adam Shapiro's Bruschetta
10.00
Bruschetta of vine ripe and sundried tomatoes, marinated in garlic, and herb infused oil. Served on toasted croustades with roasted tomato puree and a balsamic reduction drizzle
Kyle Larson's Buffalo Shrimp
13.00
Eight breaded tail-on tiger shrimp tossed in wing sauce. Served with house made bleu cheese dressing and celery
Tj Ford's Tuna & Avocado*
12.00
Diced Ahi tuna and avocado tossed with scallions in a sweet sesame soy sauce. Topped with a wakame salad and crispy wonton strips
Howard Kosofsky's Buffalo Wings
8.00
Served with blue cheese & celery
Jeff Tomascak's Potato Chips
11.00
House made potato chips topped with bleu cheese crumbles, bleu cheese dressing, and scallions
Don Tampoya's Buffalo Calamari
12.00
Julienne calamari steak lightly breaded, fried and tossed in buffalo sauce. Served with house made bleu cheese dressing
Kevin Hughes' Mussels
10.00
Fresh Price Edward Island Mussels, steamed in a white wine, garlic, and shallot sauce. Toasted croustades
Tj Puchyr's Shrimp Cocktail
10.00
Six tiger shrimp served with house made cocktail sauce
Tammy Dyer's Pepper Charred Tuna*
12.00
Four ounces of Ahi tuna dusted with black pepper, seared, and sliced. Served over a wakame salad with wasabi, pickled ginger, and soy sauce
Rod Moskowitz's Crab Cakes
13.00
A trio of two ounce fresh lump crab cakes topped with a dill mustard sauce. Served over a mesculin mix
Pete Metzgar's Parmesan Potato Cakes
9.00
Fresh potatoes with herbs and parmesan cheese breaded and deep fried. Topped with dill mustard and parmesan
Starter Soups & Salads
Todd Weller's She Crab Soup
6.00
Karen Davis' Small Caesar Salad
6.00
Chopped romaine tossed with shredded parmesan, house made croutons, and our version of classic Caesar dressing
Jeff Mack's Small Baby Field Greens Salad
7.00
Topped with fresh goat cheese, roasted pine nuts, and craisins. Tossed with a pomegranate vinaigrette
Doug Herbert's Small Chopped Salad
7.00
Chopped salad greens topped with feta, toasted almonds, craisins, diced tomatoes, and cucumbers. Served with your choice of dressing
Cliff Champion's Bleu Cheese Wedge Salad
9.00
Quarter wedge of iceberg lettuce with diced tomatoes, house made bleu cheese dressing, and Danish bleu cheese crumbles. Topped with two slices of bacon
Marty Smith's Garden Salad
6.00
Mixed greens with tomatoes, cucumber, and shaved carrots. Served with your choice of dressing
Kaitlyn Vincie's Small Spinach Salad
7.00
Stemless spinach with tomatoes, mushrooms, boiled eggs, house made croutons, and chopped bacon. Topped with hot bacon dressing
Bob Vaughan's Soup of the Day
6.00
Justin Allgaier's Small Greek Salad
7.00
Mixed greens, tomatoes, cucumbers, kalamata olives, pepperoncini, and feta cheese. Served with a Greek vinaigrette
John Laub's Kale Salad
7.00
Fresh chopped kale, parmesan cheese, craisins, and sliced almonds, tossed in a lemon vinaigrette
Sandwiches
All sandwiches served with your choice of side. Add $0.75 cents for each additional item: bacon, mushrooms, grilled onions, cheddar, swiss, provolone or pepper jack
Mike Lepp's Filet Mignon Sandwich*
17.00
Sliced tenderloin, char-grilled to order, topped with provolone cheese on a brioche bun with lettuce and tomato. Served with a side of horseradish sauce
Charlie Caputo's California Burger*
14.00
Certified Angus Beef Burger topped with pepper jack cheese, bacon, and avocado slices. Served on a brioche bun with lettuce and tomato
Phil Parson's Chicken Salad Wrap
12.00
Our house made all white meat chicken salad with red onion, celery, almonds, mayo, and fine herbs in a sun-dried tomato wrap
Bill Clawson's Buffalo Chicken Wrap
12.00
Fried chicken tenders wrapped with shredded lettuce, diced tomatoes, and cheddar cheese. Served in a sun-dried tomato wrap
Phil Graham's Kobe Beef Burger
14.00
Premier American-style Kobe Beef, seared to order, served on a brioche bun with lettuce, tomato, and onion
Johnny Wells' Angus Burger*
12.00
Certifed Angus Beef Burger, grilled, served on a brioche bun with lettuce, tomato, and onion
Reed Sorenson's Reuben
12.00
Corned beef, thinly sliced, grilled, and layered with swiss cheese, sauerkraut, and house made thousand island, served on rye bread
Brett Krueger's Chicken Sandwich
12.00
Marinated and grilled chicken breast topped with provolone cheese. Served on a brioche bun with lettuce and tomato
Austin Peyton's Crabcake Sandwich
13.00
Fresh lump crabmeat, seared until golden brown. Topped with dill mustard. Served on a brioche bun with lettuce and tomato
Mark Sokal's Blackened Chicken Club
13.00
Lightly blackened chicken breast, bacon, cheddar, provolone, lettuce, and tomato on a croissant
Steak & Ribs
Steve Urvan's Filet & Lobster*
40.00
Char-grilled center cut filet, paired with a steamed Maine lobster tail. Served with garlic smashed potatoes and sautéed green beans
Robby Gordon's Twin Filet Medallions*
28.00
Twin four ounce filet medallions, served with garlic smashed potatoes and a broccoli cauliflower medley
Denny Hamlin's Prime Filet*
38.00
Six ounce Prime filet served with garlic smashed potatoes and broccolini
Bill Price's Bacon Wrapped Filet*
27.00
Six ounce, center cut filet, bacon wrapped, served with garlic smashed potatoes and a broccoli cauliflower medley
Rick Pigeon's Filet & Shrimp*
29.00
Four ounce filet paired with a shrimp skewer. Served with garlic smashed potatoes and green beans
Dwayne Gaulding's Ribeye*
29.00
Eleven ounce Certified Angus Beef Delmonico Rib-eye, with garlic smashed potatoes and broccoli cauliflower medley. Topped with a roasted garlic pepper butter
Jason White's Ribs
25.00
Full rack of hickory smoked baby back ribs, slow roasted, with house made BBQ sauce. Served with French fries
Hermie Sadler's Bleu Cheese Filet Medallions*
30.00
Twin four ounce filet medallions, with bleu cheese crumbles, a marinated portabella cap and crispy fried onions. Served with garlic smashed potatoes and asparagus
Ray Evernham's Tenderloin*
29.00
Seven ounce center cut filet. Served with garlic smashed potatoes and green beans
Brett Underwood's Ny Strip Steak*
29.00
Eleven ounce, center cut Certified Angus Beef NY strip, served with garlic smashed potatoes, green beans and crispy fried onions
Mark Mills Black & Bleu Prime Filet*
39.00
Six ounce Prime filet, blackened, and topped with Danish bleu cheese. Served with garlic smashed potatoes and broccolini
Michael Waltrip's Filet & Crab Cake*
29.00
Four ounce filet paired with our house made crab cake drizzled with dill mustard sauce. Served with garlic smashed potatoes and green beans
Kenny Habul's Cajun Ribeye*
30.00
Eleven ounce Certified Angus Beef Delmonico Rib-eye, blackened, over red rice risotto. Topped with sautéed peppers and onions
Seafood
Kasey Kahne's Lobster Tail Dinner*
37.00
Twin Maine lobster tails, steamed, with drawn butter, garlic smashed potatoes and sautéed green beans
Todd Braun's Blackened Grouper
30.00
Fresh local grouper filet. Served with wild rice and asparagus
Greg Fornelli's Blackened Mahi
26.00
Seared blackened Mahi filet. Served with garlic smashed potatoes and broccoli cauliflower medley
Mike Wheeler's Sesame Tuna*
23.00
Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with ginger teriyaki broth
Mike Wallace's Almond Grouper
32.00
Fresh local grouper, almond encrusted, over wild rice risotto and asparagus. Finished with a beurre Grande Marnier and a balsamic reduction
Mike Ruch's Housemade Crab Cakes
25.00
Fresh lump crab cakes, pan seared until golden brown. Served with wild rice and mixed vegetables. Topped with a mustard-dill sauce
Danica Patrick's Salmon*
23.00
Grilled salmon filet topped with a lemon dill butter sauce. Served with wild rice and green beans
Tony Pope's Southern Citrus Sea Bass
36.00
Seared sea bass filet over sweet potato wedges with sautéed spinach. Finished with a beurre Grande Marnier, citrus wedges, and a balsamic reduction
John Hondros' Blackened Tuna Avocado*
25.00
Blackened Ahi tuna steak over red rice risotto, asparagus, and an avocado pico de gallo
Greg Biffle's Cajun Salmon*
24.00
Blackened salmon fillet served over red rice risotto and broccoli cauliflower medley. Finished with a Cajun cream sauce
John Suggs' Chilean Sea Bass
36.00
Seared sea bass filet served with wild rice risotto and asparagus. Topped with a pineapple chutney
Matt Forbush's Grilled Mahi
26.00
Grilled Mahi filet over wild rice pilaf, broccoli cauliflower medley and topped with a mango pico de gallo
Chef Specialties
Rick Allen's Triple Medallions of Chicken
16.00
Triple medallions of boneless chicken, grilled, served with sweet potato wedges and broccoli cauliflower medley
Elliot Sadler's Chicken Saltimbocca
17.00
Triple boneless pan-seared chicken medallions in a prosciutto, garlic, sage, and Madeira wine cream sauce, over angel hair pasta and mixed vegetables
Jeff Dickerson's Blackened Fish Tacos
14.00
Blackened seafood mix served with red rice, shredded lettuce, avocado pico de gallo, sour cream, and tortillas
Jim Robbins' Jambalaya
17.00
Chicken, shrimp, and andouille sausage sautéed with onions, peppers, and cajun spices. Served with red rice and garnished with green onions and diced roma tomatoes
Dianne Dorton's Lemon Herb Chicken
16.00
Triple medallions of pan seared boneless chicken simmered in a lemon and fresh herb butter sauce. Served with garlic smashed potatoes and mixed vegetables
Helmi Felfel's Chicken Marsala
16.00
Triple medallions of grilled boneless chicken in a Marsala wine sauce with portabella mushroom slices and roma tomatoes. Served with garlic smashed potatoes and mixed vegetables
Pasta & Raviolis
Darrell Wallace Jr's Chicken Penne Pasta
14.00
Tender bites of sautéed chicken with our house made marinara sauce, roma tomatoes, and penne pasta. Topped with parmesan cheese
Noah Lazes' Shrimp & Scallops Fresco
18.00
Scallops & shrimp sautéed with garlic, artichoke hearts, mushrooms, and sun-dried tomatoes. Tossed in an alfredo cream sauce and topped with parmesan cheese
Kevin Violette's Spinach and Walnut Ravioli
14.00
Spinach and walnut filled ravioli with spinach, mushrooms, and roma tomatoes. Tossed in a white wine garlic butter. Topped with feta cheese
Brandon Spike's Lobster Ravioli
21.00
Lobster filled ravioli, tossed in sherry-lobster cream sauce. Accompanied by pan seared shrimp, scallops and asparagus tips. Topped with parmesan cheese
Todd Burgeron's Chicken Quattro Formaggio
16.00
Penne pasta tossed with chicken, bacon, mushrooms, roma tomatoes, and scallions. Tossed in a four cheese cream sauce
Lance Mcgrew's Cajun Pasta
16.00
Spicy andouille sausage sautéed with creole vegetables and roma tomatoes. Tossed in our cajun cream sauce and topped with parmesan cheese
Kyle Busch's Southwestern Chicken Ravioli
15.00
Smoked chicken, black beans, monterey jack, ricotta, and jalapeno filled ravioli sautéed in tomato crème sauce and finished with mixed vegetables and parmesan cheese
Ryan Blaney's Gallo Gourmet Pasta
14.00
Tomatoes, spinach, black olives, feta cheese, garlic and white wine sauce in penne pasta
Specialty Salads
Dressings: balsamic (gluten free), ranch, bleu cheese (gluten free), lemon vinaigrette (gluten free), honey dijon (gluten free), thousand island (gluten free), hot bacon (gluten free), Greek, Oriental, pomegranate vinaigrette
Cindy Lazes' Fruit Plate with Chicken Salad
12.00
Array of seasonal fruit with our house made all white meat chicken salad with celery, almonds, red onion, mayo, and fine herbs
Bill Thompson's Blackened Seafood Salad
15.00
Blackened seafood salad atop baby field greens tossed with goat cheese, pine nuts, and craisins in a pomegranate vinaigrette
Steve Letarte's Pittsburgh Salad
14.00
Grilled marinated London Broil atop mixed greens with cucumbers and tomatoes. Topped with French fries, boiled eggs, and cheddar cheese. Served with your choice of dressing
Alex Ogle's Oriental Chicken Salad
13.00
Fresh mixed greens with pineapple, grapes, tomatoes, and cucumbers. Topped with a grilled chicken breast and wonton strips. Tossed with our own house made Oriental dressing
John Kazmer's Southern Salad
14.00
Fried chicken tenders atop a bed of mixed greens with cucumbers, tomatoes, boiled eggs, bacon, and cheddar cheese. Served with your choice of dressing
Todd Hirschfeld's Black & Bleu Wedge*
16.00
Our classic wedge salad with blackened & sliced tenderloin, char-grilled to order. Topped with two slices of bacon, Danish blue cheese crumbles, blue cheese dressing, diced tomatoes
Entree Salads
Dressings: balsamic (gluten free), ranch, bleu cheese (gluten free), lemon vinaigrette (gluten free), honey dijon (gluten free), thousand island (gluten free), hot bacon (gluten free), Greek, Oriental, pomegranate vinaigrette
Joey Logano's Baby Kale Salad
9.00
Diced baby kale, fresh lemon herb vinaigrette, parmesan cheese, craisins, and sliced almonds
Troy Stafford's Greek Salad
8.50
Mixed greens, tomatoes, cucumbers, kalamata olives, pepperoncini, and feta cheese. Served with a Greek vinaigrette
Bob Lutz's Baby Field Greens Salad
9.00
Fresh goat cheese, roasted pine nuts, and craisins. Tossed in a pomegranate vinaigrette
Scott Speed's Large Caesar Salad
8.50
Our version of this classic
Lisa Kimball's Spinach Salad
9.00
Stemless baby spinach, tomatoes, mushrooms, boiled egg, croutons and bacon. Topped with our hot bacon dressing
Eric Warren's Chopped Salad
9.00
Chopped salad greens topped with feta, toasted almonds, craisins, diced tomato, and cucumbers. Served with your choice of dressing
Salads - Additions
Chicken
5.00
Shrimp
7.00
4Oz Ahi Tuna*
7.00
Salmon*
6.00
4Oz Tenderloin*
8.00
Side Items
$4.95
Garlic Smashed Potatoes
Fresh Fruit Cup
French Fries
Parmesan Potato Cake
Wild Rice Rissotto
Tater Tots
Red Rice Risotto
Vegetable Medley
Broccoli & Cauliflower Medley
Sweet Potato Fries
Wild Rice
Green Beans
Sunday Brunch
Offered on Sunday from 10:30 a.m. until 2:30 p.m.
Jamie Cope's Biscuits & Gravy
11.00
Twin split biscuits topped with house made sausage gravy. Served with your choice of hash browns, fruit cup, stone ground grits, or tater tots
Bob Mckillop's Shrimp & Grits
14.00
Jumbo shrimp, andouille sausage, bell peppers, onions, tomato broth, over stone grits
Dan Park's Steak & Eggs
17.00
Four oz filet medallion with two eggs, prepared any style, and your of choice of hash browns, fruit cup, stone ground grits, or tater tots
Dave Godfredson's French Toast
11.00
Cinnamon Vanilla French Toast with maple syrup, topped with house made whipped cream. Served with your choice of hash browns, fruit cup, stone ground grits, or tater tots
Brennel Myatt's Breakfast Burger
13.00
Certified Angus Beef Burger, grilled, with fried egg, bacon, and cheddar cheese on a croissant with your choice of hash browns, fruit cup, stone ground grits, or tater tots
Harley Tritt's Fried Chicken & Biscuit
13.00
Twin medallions of boneless fried chicken, served over garlic smashed potatoes, sautéed green beans, and a biscuit
The Benedicts
Poached eggs served on a toasted English muffin with your choice of hash browns, fruit cup, stone ground grits, or tator tots
Steve Wolfe's Eggs*
12.00
Canadian bacon topped with hollandaise
Joey Dennewitz's Crab Cake*
14.00
Lump crab cakes topped with hollandaise
Raz Rasmussen's Vegetarian*
13.00
Tomato and avocado topped with hollandaise
Bloody Marys & Mimosas
Bloody Marys & Mimosas
7.00
Kids Menu
Madison Stafford's Burger
8.00
With fries, fruit cup, or tater tots
Mick Lazes' Penne Pasta
8.00
With marinara sauce and parmesan cheese
Taylor & Macy Gold Hamlin's Salmon
12.00
Grilled salmon filet served with a side of steamed mixed vegetables
Braxton Hall's Chicken Fingers
7.00
With fries, fruit cup, or tater tots
Georgia Fornelli's Grilled Cheese
8.00
With fries, fruit cup, or tater tots
Red Rocks Beer
Domestics
$3.90
Budweiser
Miller Lite
Michelob Ultra Gold
Bud Light
Michelob Ultra
Coors Light
Crafts
Bell's Two Hearted
5.75
Hop Drop & Roll
7.75
Noda Jam Session
6.25
Drafts
Omb Copper
5.75
D9 Hakuna Matata
6.00
Stella Artois
6.00
Premiums
$4.90
Amstel Light
Corona Light
Yuengling
Sweetwater 420
Omb Cap't Jack Pilsner
Corona
Guinness
Blue Moon
Sam Adams Boston Lager
Sierra Nevada Pale Ale
Gluten-Free
Angry Orchard
4.90
Non-Alcoholic
O'doul's
3.90
Still & Sparkling Water
Fiji
3.00
San Pellegrino
3.00
Featured Drinks
$4.85
Red Bull
Red Bull Sugar Free
Wine
By the Glass Or Bottle
White
Monkey Bay Sauvignon Blanc, New Zealand
7.00
Woodbridge Chardonnay, California
7.00
Biltmore Riesling, North Carolina
7.00
Maso Canali Pinot Grigio, Trentino, Italy
10.00
Kris Pinot Grigio, Delle Venezie, Italy
9.00
Clos Du Bois Chardonnay, North Coast
9.00
Kim Crawford Sauvignon Blanc, Marlborough, Nz
13.00
Canyon Road Pinot Grigio, California
7.00
Canyon Road White Zinfandel, California
7.00
Canyon Road Moscato, California
7.00
Kendall Jackson Chardonnay, California
10.00
Ferrari-Carano Sauvignon Blanc, Sonoma, California
9.00
Ruffino Prosecco, Italy
9.00
Sonoma-Cutrer Russian River Ranches Chardonnay, California
13.00
Red
Robert Mondavi "Private Selection" Pinot Noir, California
7.00
Red Rock Malbec, Mendoza, Argentina
7.00
Robert Mondavi "Private Selection" Cabernet, California
7.00
Silver Palm Cabernet, California
10.00
Hahn Pinot Noir, Monterey, California
9.00
Dreaming Tree Crush Red Blend, North Coast, California
9.00
Meiomi Pinot Noir, Monterey, California
13.00
Blackstone Merlot, California
7.00
Ravenswood Zinfandel, Sonoma, California
7.00
J. Lohr Seven Oaks, Paso Robles, California
10.00
Prophecy Rose, Southern France
9.00
Sterling Merlot, Central Coast, California
9.00
Louis Martini Cabernet, California
9.00
Br Cohn Cabernet, North Coast, California
13.00
Reserve Bottles
Whites
Santa Margherita Pinot Grigio, Italy 2016
48.00
Stag's Leap Chardonnay, Napa Valley
45.00
Cakebread Chardonnay, Napa Valley 2015
72.00
Conundrum White Blend, California
49.00
Jordan Chardonnay, Sonoma 2014
55.00
Reds
Joel Gott "815" Cabernet Sauvignon, Napa Valley
42.00
Ghost Pines Cabernet Sauvignon, Sonoma / Napa Valley
45.00
Cakebread Merlot, Napa Valley
95.00
Hall Cabernet Sauvignon, Napa Valley
69.00
Stag's Leap Winery "Artemis", Napa Valley
79.00
Jordan Cabernet Sauvignon, Alexander Valley 2012/13
85.00
Joseph Phelps Cabernet Sauvignon, Napa Valley 2014
99.00
Caymus Cabernet Sauvignon, Napa Valley 2014
125.00
Quintessa, Rutherford / Napa Valley 2013
240.00
Opus One, to Kalon / Napa Valley 2011/12/13
295.00
Macmurray Pinot Noir, Russian River Valley
42.00
Stag's Leap Winery Merlot, Napa Valley
55.00
Ridge Red Zinfandel, Three Valleys, Sonoma
55.00
Ferrari-Carano "Tresor" Red Blend, Sonoma
75.00
Heitz Cabernet Sauvignon, Napa Valley
85.00
Cain Concept Meritage, Napa Valley 2010
95.00
Cakebread Cabernet Sauvignon, Napa Valley 2013
110.00
Groth Reserve Cabernet Sauvignon, Oakville / Napa Valley 2013
175.00
Joseph Phelps Insignia, Napa Valley 2011
295.00
Champagne / Sparkling
Wycliff Sparkling Brut, California
6.50
Chandon Rose Split, California Nv
13.00
Veuve Clicquot, Reims
95.00
Lamarca Split Prosecco, Veneto, Italy Nv
10.00
Veuve Clicquot Half Bottle, Reims
59.00
Dom Perignon, Moet & Chandon, Epernay
195.00
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
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Red Rocks Cafe
8712 Lindholm Dr (at Birkdale Commons Pkwy)
Huntersville, NC 28078
United States
Huntersville, NC 28078
United States
Red Rocks Cafe - Birkdale is a locally-owned American Restaurant and Steakhouse best known for steaks, pasta, and seafood.
Closed until 11:00 AM (Show more)
- Mon–Tue
- 11:00 AM–11:30 PM
- Wed–Sat
- 11:00 AM–Midnight
- Sun
- 10:30 AM–11:00 PM
(704) 892-9999
Features
Credit Cards
Yes (incl. Discover & Visa)
Outdoor Seating
Yes
Food & Drink
Menus
Brunch, Lunch, Dinner, Happy Hour
See More
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